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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Indulge in the comforting flavors of a Crockpot Chicken Enchilada Casserole, a dish that feels like a warm hug after a long day. Perfect for busy weeknights, this family favorite combines tender chicken, zesty enchilada sauce, hearty black beans, and gooey cheese—all effortlessly cooked in your slow cooker. With just 10 minutes of prep time, you can set it and forget it while enjoying your day. This casserole is not only delicious but also customizable; feel free to add your favorite veggies or switch up the protein. Whether it’s a casual dinner with family or entertaining friends, expect everyone to come back for seconds!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning or homemade substitute
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)
  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • 8 oz cream cheese (optional)
  • Fresh cilantro (for garnish)

Instructions

  1. Prepare your slow cooker by spraying it with nonstick spray.
  2. Layer the chicken breasts at the bottom.
  3. Add enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
  5. Shred the chicken using two forks and mix it back into the sauce.
  6. Stir in half of the cheese, black beans, corn, and sliced tortillas.
  7. Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
  8. Optionally add cream cheese for extra creaminess before serving.
  9. Garnish with fresh cilantro.

Nutrition

Find it online: https://easycookingblog.com/crockpot-chicken-enchilada-casserole/